I have allways been a sucker for eggs, especially fried eggs. As we all now vegans does not include eggs in their diet, so i have not tasted it for 8 years. Not until today. Weh I got home form work today i noticed a familiar smell that I have not smelled in years. The smell of fried eggs. When I got into the kitchen my husband was making the most incredible fried egg I have ever seen OR tasted.
The rumours are true, it is possible to make fried eggs that tastes and looks just like the real thing. You can not fool eggeaters with this, but I am pretty sure that noone liking fried egg would turns these motherfuckers down. Our recipe is inspired by this recipe.
PS: black salt (Kala Namak) can be obtained at your local health food store or online (Vitacost or iHerb for instance) and gives an intence taste off egg. Sprinkle it on top of an avocado toast for instance, yummy. We just love Kala Namak.
Ingredients for approx. 10 eggs:
- 1/4 cup coconut milk (the egg does not taste coconut at all!)
- 1/4 cup white rice flour
- 1 tbsp water
- Black salt to taste, approx. 1/2 teaspoon
- 180 grams of pumpkin (we used hokkaido)
- 2 tbsp corn flour
- 1/2 tsturmeric (for color)
- 1 tbsp nutritional yeast
- 2 tbsp water
- 2 tbsp oil (important with a little fat in this plum)
- 1/2 tspepper
- 1/2 – 1 ts (by taste) black salt
This is how you do it:
- Cut the pumpkin into small chunks and boil until soft. Remove the water and put the chunks into a blender.
- In a small bowl, mix all the ingredients for the egg whites and leave to rest while you make the yolk.
- Blend the rest of the yolk ingredients together with the pumpkin until a creamy consistency is reached.
- In a frying pan gently pour the egg-white into the hot pan (about 2-3 tablespoons) and fry on medium to high heat. Cover the top so that the top surface solidifies before it can be burnt underneath. These eggs should only be fried on one side, believing they will break slightly if one tries to turn them over.
- Remove the lid after 10-15 seconds or when the white has solidified on the surface. Pour approx. 1-2 tablespoons egg yolk mixture in the middle of the white. Put the lid back on and let the yolk congeal. The egg is finished when everything is solidified on the surface and a little crispy on the sides.
- Served on toast or fresh bread, preferably with avocado slices and ketchup and an extra sprinkle of black salt this makes for a great weekend english breakfast.